Wild Strawberry Marshmallow, Iced Vanilla Parfait & Spiced Strawberry Puree

When possible try to use the fragrant Mara des Bois strawberries from Kent. The season is very short but the taste and texture are truly unique.

Serves 4.

Ingredients

Vanilla Parfait. Click here to see the basic recipe.

Spiced Strawberry Sauce. Click here to see the basic recipe.

For the Marshmallow:

80g egg whites

190g caster sugar

50ml water

3 leaves gelatine

Seeds of 1 large vanilla pod.

For the Wild Strawberry Sorbet:

250g wild strawberry puree

Dash of lemon juice

60g sugar syrup. Click here to see the basic recipe.

To finish:

Fresh strawberries

Crushed pink peppercorns

Vanilla anglaise. Click here to see the basic recipe.

Preparation

• Make the vanilla parfat and spiced strawberry sauce, following the basic recipes. The parfait can be kept in the freezer for a week easily.

• To make the marshmallow, place the egg whites in an electric mixing bowl. At this point put the sugar and water in a pan and heat to 115C. Soak the gelatine in cold water for 15 minutes, strain well and set aside. Start whisking the whites on full speed, and when the sugar reaches 121C pour it carefully down the side of the bowl onto the whisked whites. Ensure that the syrup does not hit the whisk. Now add the soaked gelatine and scrape in the vanilla seeds. Continue whisking at a medium speed until cool. Fill 6cm dome moulds with the marshmallow and freeze. Scoop out the centres with a large Parisian scoop, and refreeze.

• Make the sorbet by mixing all the ingredients together. Freeze and Pacojet or churn in an ice cream machine as normal. When set, fill in the scooped-out marshmallows and return to the freezer until required.

• To finish the dish, remove the parfait from the freezer 10 minutes before serving. Place the marshmallow on top of the parfait and very carefully colour with a blow torch.

Alan’s Advice

Another welcome addition is poached fresh strawberries in a light syrup. Add a touch of cinnamon and star anise, and allow to infuse overnight in the refrigerator.